Spinach Walnut Pesto Crostini Recipes

SPINACH PESTO PASTA RECIPE BY TASTY

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

SPINACH AND PARMESAN CROSTINI

Steps:

• Heat oven to 325°F. In medium bowl, stir together spinach, cream cheese, Parmesan cheese, mayonnaise, garlic and pepper.
• Spoon 2 tablespoons cheese mixture on each bread slice. Sprinkle with pine nuts. Place on ungreased cookie sheet.
• Bake 10 minutes or until thoroughly heated and nuts are toasted. Serve warm.

EASY SPINACH-WALNUT PESTO RECIPE

Steps:

• If you need to grate your cheese, cut up your Parmesan wedge into chunks and put them in your food processor or blender. Chop them until the cheese is the right consistency. Rinse your spinach, if needed, and pat dry.
• Add the spinach and all ingredients to the bowl of the food processor. Pulse until you have the consistency of a smooth paste, stopping once to scrape down the sides of the bowl.
• Serve the pesto stirred into cooked pasta or use it as a topping for pizza, chicken or salmon. (See notes for ideas.) Store the pesto in the refrigerator up to one week or freeze it for longer.

SPINACH WALNUT PESTO SAUCE FOR PASTA

Steps:

• Prepare a 12 oz. package of gluten free spaghetti noodles (or any noodles if not gluten free) according to package instructions. Drain the pasta once cooked.If using gluten free pasta, cook the noodles just until al dente. Gluten free noodles can easily become mushy and it's very important not to overcook them.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

SPINACH WALNUT PESTO

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

FUSILLI WITH SPINACH AND WALNUT PESTO

Steps:

• Add spinach and 1 tablespoon water to a large skillet set over medium-high. Cook, stirring constantly, until spinach is wilted, about 3 minutes. In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
• In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add pesto, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.

PAUL'S FAVORITE SPINACH-WALNUT PESTO

Steps:

• Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
• If the pesto is too thick, add a little hot water and pulse again.
• At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
• Serve with crusty bread and a good white wine.

NETTLE-WALNUT PESTO CROSTINI

Steps:

• Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
• Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
• With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
• Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup

SPINACH-WALNUT PESTO CROSTINI

Steps:

• Place 1 package spinach, walnuts, ½ cup grated cheese, lemon juice, garlic, and jalapeño in processor. With machine running, gradually add ¼ cup oil; process until spinach is coarsely chopped. Add remaining spinach; gradually add remaining ¼ cup oil, processing until coarse puree forms. Transfer to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Arrange bread slices in single layer on rimmed baking sheet. Bake until lightly toasted, turning once, about 10 minutes total. Cool. Spoon generous amount of pesto onto each bread slice. Garnish with shaved cheese.

GRILLED ARTICHOKE AND SPINACH PESTO CROSTINI RECIPE

Steps:

• 1. In a food processor, combine artichokes, spinach, tomato (if using), walnuts, lemon zest & juice, garlic, and Parmesan. Pulse to finely chop all ingredients, stopping a few times to scrape down the sides. Then, with machine running, drizzle in olive oil. Season pesto to taste with salt & pepper. 2. Place a grill pan on medium-high heat or preheat a gas or charcoal grill. Drizzle ciabatta slices with olive oil. Grill until toasted, about 5 minutes. 3. Spread artichoke pesto over toasted ciabatta & serve.